These scones are softer than they are biscuit-y, and they are all the better for it. This recipe for Peach Blackberry Scones is the best use of those leftover crumbled frozen blackberries at the bottom of the bag. Pick up some frozen Oregon blackberries and get baking!
Recipe by Rebekah Hubbard from PDXFoodLove Blog
2 cups all-purpose flour
1/2 teaspoons salt
1/4 cup sugar
1 tablespoon baking powder
6 tablespoon cold butter, cut into pieces
2 large eggs
6 tablespoon plain yogurt
1 cup fresh or frozen peaches, diced
1/2 cup fresh or frozen blackberries
Coarse demarara sugar, for sprinkling
Step 1
Preheat the oven to 400°F.
Step 2
In a bowl, lightly whisk flour, salt, sugar and baking powder.
Step 3
Cut the butter in to the mixture using a pastry cutter or a fork until the mixture resembles crumbs.
Step 4
Whisk together the yogurt and eggs, and then fold them into the butter crumb mixture.
Step 5
Fold in the peaches and blackberries. Lightly knead the dough into a disc shape, using additional flour as necessary. Slice into wedges and move to a baking sheet lined with parchment paper. Sprinkle with demarara sugar.
Step 6
Bake for about 15-20 minutes, or until the tops are golden brown.